Daily meat consumption linked to nearly 20 percent higher UTI risk: Study - Video

Your next urinary tract infection might not just come from poor hygiene-it could start in your kitchen. A new study from researchers at Kaiser Permanente and George Washington University has revealed that nearly one in five UTIs may be caused by foodborne E. coli from everyday meats like chicken, turkey, pork, and beef. Published recently in the mBio, the findings suggest that up to 20% of UTIs could originate from bacteria that jump from raw meat to human hosts through handling and food preparation.

Urinary tract infections are among the most common bacterial infections, affecting millions-especially women-each year. Historically, most cases were attributed to person-to-person contact, poor wiping practices, or weakened immune response. But this new research highlights another major source: zoonotic transmission, where bacteria spread from animals to humans. The team analysed DNA from over 2,300 UTI cases and compared them with E. coli strains isolated from 3,300 retail meat samples across Southern California. The results were surprising—18% of human infections shared identical bacterial fingerprints with those found in meats, confirming a direct link.

Among meat types, turkey samples topped the list—82% carried strains genetically similar to those infecting humans—followed by chicken (58%) and pork (54%). These strains readily colonized the gut before moving to the urinary tract, often aided by poor handwashing or undercooked preparation. Women were nearly twice as likely as men to contract foodborne UTIs, accounting for nearly 20% of related infections. Additionally, the study found that people living in lower-income areas faced a 60% higher risk—possibly due to limited access to refrigeration or proper kitchen facilities.

The researchers warned that these overlooked foodborne infections could account for more than 640,000 UTI cases each year in the U.S. alone. Experts recommend simple but crucial preventive steps: cook meat thoroughly, clean utensils separately, and wash hands for at least 20 seconds after touching raw products. Proper food hygiene, they say, can be as powerful as antibiotics in protecting against infection.

The findings shift how we think about UTIs—not just as a hygiene issue, but as a food safety concern—redefining prevention right from the chopping board.

REFERENCE:Aziz M, Park DE, Quinlivan V, Dimopoulos EA, Wang Y, Sung EH, Roberts ALS, Nyaboe A, Davis MF, Casey JA, Caballero JD, Nachman KE, Takhar HS, Aanensen DM, Parkhill J, Tartof SY, Liu CM, Price LB, . 2025. Zoonotic Escherichia coli and urinary tract infections in Southern California. mBio 16:e01428-25. https://doi.org/10.1128/mbio.01428-25